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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This has quite a kick to it! It's from the Hot & Spicy & Meatless cookbook. I only used 1/2 C lentils and 1/2 C beans in this so I guess my lunch was a bit spicier, but gooood! Ate it just as is but the book has some good suggestions; serve over rice, or stuff peppers or tomatoes with it. Ingredients:
2 tablespoons vegetable oil |
2 cloves garlic, minced |
1 cup chopped onion |
1/2 teaspoon ground cumin |
1/2 teaspoon ground coriander |
2 teaspoons curry powder |
2 cups cooked lentils (i only used 1/2 c) |
3/4 cup cooked pinto beans or 3/4 cup black beans (i used 1/2 c) |
1 large tomato, chopped |
5 serrano chilies or 5 jalapeno chiles, seeds removed and minced |
1/4 cup plain yogurt (optional) |
Directions:
1. Heat oil in a skillet and saute garlic& onion till just about tender.
2. Add cumin, coriander and curry and mix well.
3. Add lentils, beans, tomato and chiles.
4. Stir and heat till heated through.
5. Stir in yogurt if using.
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